Peter Piper may have picked a peck of pickled peppers, but then what did he do with them? There are so many possibilities with peppers, but we often find ourselves using the same recipes repeatedly that make peppers take a back seat to other flavors.
No more, we say! Let's allow that pepper flavor to stand front and center in this party of pepper recipes that will enable their flavor to shine. Prepare your taste buds and stomach for some delectable dishes (and a sippable favorite) featuring the pepper varieties from our Spicy Pepper Seed Set and Spicy Pepper Starter Kit.
Poppable Fried Poblanos With Cool Dip
This twist on conventional fried jalapenos incorporates the poblano's milder flavor and slams it smack into a cool yet zesty dipping sauce. Their size hints at onion rings, but their flavor says something very different!
- 3 poblano peppers
- 1 cup flour
- Dashes of salt and pepper
- 1 cup buttermilk (or milk)
- Enough oil to fry
- 8 ounces of sour cream
- 1 tsp garlic powder
- 1 tsp chili powder
- 8 sprigs of parsley (Herbs in the 'Burbs)
Slice your fresh poblano peppers into rings approximately ¼" thick and remove the pith and seeds after slicing them.
Prepare your breading by mixing your flour, salt, and pepper into a shallow bowl and pouring your milk into another. Take your sliced poblanos, give them a quick swim in your milk pool, and immediately dredge them in your flour. Do not press too hard; the milk will act as an excellent binding agent.
Toss the breaded rings immediately into hot oil and allow them to cool. While they're sizzling in oil, prepare your dip by mixing the remaining ingredients together in a bowl and setting them aside. By the time your dip is made, your rings should be ready to come out of the oil. Drain slightly on a paper towel to remove excess oil and serve immediately.
These are delicious as snacks and make an excellent topper for a hot, steaming bowl of chili or placed on a juicy burger.
Ah-ha Anaheim Shrimp Scampi
Shrimp scampi gets a total makeover with this super simple twist on a restaurant favorite. No need to dine out; you can make your very own delicious seafood dish at home! It may look like a lot of ingredients, but they really do the work for you!
- 1 pound raw peeled and deveined 16 to 20 count shrimp
- 2 Anaheim peppers
- 1 tablespoon white wine
- 2 ounces Asiago cheese, cut into small chunks
- 1 avocado, large diced
- 1/4 pound unsalted butter, softened
- 1 tablespoon minced chives
- 1 tablespoon freshly chopped parsley leaves
- 1/2 teaspoon garlic powder
- 1 tsp sea salt
- 1/4 teaspoon freshly ground black pepper
- Dash white pepper
- Dash Worcestershire sauce
- 1 lemon, juiced
- Bunches of arugula for garnish
- 1 16 ounce package of fine-texture pasta
Prepare your scampi butter by placing your butter, chives, parsley, garlic powder, salt, pepper, Worcestershire, and lemon in a pan over low heat and whisk until it becomes thoroughly blended. In the meantime, cook a packet of your favorite pasta.
Remove ⅓ of the butter mixture and get your shrimp sizzling, along with their Anaheim pepper friends, by cranking up the heat and cooking them for two minutes. Then, it's your time to give them a nice drink of your favorite white cooking wine and watch them carefully until they cook thoroughly, moving them around the pan occasionally to avoid getting burnt spots.
Remove the butter mixture from the heat and add your diced avocado, asiago cheese, and parsley for taste. Transfer to a pile of pasta and garnish with your fresh arugula.
Select a pasta that will create a vessel for your sauce but not be so meaty that it will distract from your shrimp's taste and texture. Angel hair is a favorite, but don't be hesitate to try something exciting like a Ditalini for a compelling visual change instead!
Nosh-able New Mexico Pepper Tacos
Forget about forgettable chain-store tacos and make your own tasty taco using your own homegrown veggies. Use your favorite flour tortilla, or put a street taco spin on them using smaller corn tortillas.
- 1 pound lean ground beef
- 4 to 5 cloves garlic
- 1/2 (3-ounce) can tomato sauce
- 1/2 cup salsa
- 2 New Mexico Peppers
- 1/2 chili powder
- 4 to 6 of your favorite tortilla shells
- ½ Head of Romaine lettuce
- 2 Brandywine tomatoes (Tomato Seed Set)
- 2 Lemon Cucumbers
- Salt and freshly ground black pepper to taste
- Sprigs of fresh Cilantro (Herbs in the 'Burb)
Place your meat and garlic and brown until halfway done. At this point, tomato sauce, salsa, chopped, seeded, diced peppers, and chili powder and slowly simmer until the liquid absorbs into the mixture.
As the meat is simmering, get to chopping your delicious veggies into taco-sized pieces. Remove the cucumber and tomato seeds to keep the juices from turning your tortilla into a soggy mess. Mix the veggies together into a salad and place them in the refrigerator for safekeeping until your taco meat is ready.
Prepare your tortillas using your favorite technique. Stuff the taco meat, using a slotted spoon to minimize tortilla-ruining juices, onto your tortilla. Ensure you leave space for your taco salad stuffing, which will be placed atop your meat. Roll up and enjoy! Garnish with cilantro if desired.
These tacos can be dressed up or down, depending on your taste buds. Cool the peppers' heat by adding some chihuahua cheese and sour cream, or compliment it by adding cheddar and a splash of your favorite hot sauce!
Peter Pipers Pickled Tabasco Peppers
The truth is out there - the peppers Peter picked were actually Tabasco peppers, and he pickled them into this delicious topping. These peppers are perfect for adorning your favorite brand of hot dog or bratwurst.
- 1 cup water
- ½ cup distilled white vinegar
- ⅓ cup white sugar
- 1 tbsp salt
- 10 Tabasco peppers
- Optional marjoram or cilantro
Combine the water, vinegar, sugar, and salt in a large pot and bring to a rolling boil. While the water is heating up, slice your peppers into bite-sized chunks, leaving the seeds for added flavor.
Once the water is boiling, add your chopped Tabasco peppers and allow them to cook at a simmer for an additional 8 minutes - or until the skin has softened up a bit.
After the skins have softened a bit, transfer them to clean jars and allow them to come to room temperature before popping them into your fridge for safekeeping.
Pickled peppers can be transformed into just about any culinary accessory depending on the herbs you add to the jar before sealing it up. Add some cilantro to add a little Latin flavor or some marjoram for a taste of Italy!
Spicy & Sweet Antipasto Salad - Featuring Hungarian Hot Wax Peppers
Put a spicy twist on this pizza parlor favorite by substituting Hungarian hot peppers with conventional peperoncini. The spice is perfectly balanced with fatty salami and smooth mozzarella. You may never go back to store-bought peppers again!
- 6 Bell peppers
- 6 Cayenne peppers
- 6 peeled garlic cloves
- 1/2 cup olive oil
- Salt and pepper to taste
- 4 tablespoons red wine vinegar
- 1 Hungarian wax pepper
- ½ Poblano pepper
- 8 ounces fresh mozzarella (not shredded)
- 2 ounces thinly sliced hard salami
- 2 tsp marjoram leaves
- 2 tsp basil leaves (Herbs in the 'Burbs)
- 1 slice crusty bread
Dice your bell and cayenne peppers in preparation for getting roasted; make sure they are small enough to be bite-sized but not too small to lose their texture in the oven. After a chopping, add them, and your garlic and almost a full ½ cup of oil (leave a dash for later) to a heavy dutch oven or another oven-safe lidded container. Bake them for an hour at 300 degrees.
As your peppers are cooking, prepare the rest of your peppers by chopping them into similar sizes and mixing them with pepper and remaining oil, salt, and 1 tbs of vinegar. This will allow them to marinate and soften to a delicious consistency.
As soon as the oven-baked peppers are done, pull them out and mix them with three tbs of vinegar. Allow them to mellow out on the counter and cool enough to handle. After both pepper batches have reached a similar temperature, combine in a bowl.
Mix your chunk of mozzarella cheese and salami with your pepper mixture until they're blended to perfection. Garnish this dish with either coarsely chopped marjoram or basil, depending on your flavor preference. Serve slightly warm with a piece of somewhat toasted crusty bread as a side.
Everyone has a different palette! Some would prefer this dish served over a bed of crispy, fresh lettuce like Romaine or Bibb (from our Salad Green Kit), yet others enjoy it with more starch. Try it both ways and decide for yourself! If salami is not available, prosciutto is an acceptable substitute.
Flaming Hot Creamy Habanero Pasta
If you're looking for a way to get a hearty meal that features the heat of the habanero but quickly gets cooled off by a creamy sauce, then this one's for you!
- 1 16 oz package of cavatappi (or any tube-shaped pasta)
- 1 teaspoon olive oil
- 1 teaspoon butter
- 1 chopped shallot
- 2 diced cloves of garlic
- 1 chopped habanero pepper
- 2 cups of heavy cream
- 1 large diced tomato (tomato seed set)
- 2 tablespoons of all-purpose flour
- 1 teaspoon black pepper
- 1 cup of grated parmesan cheese
- 5 fresh basil leaves (Herbs in the 'Burbs)
Prepare your pasta by adding it to lightly salted water and boiling it until your liking. Do not overcook your pasta, as it will lead to a mushy mess.
Heat your oil and butter over medium-high heat in a frying pan until it shimmers, then add your shallots, garlic, and habanero pepper. You want to slightly brown the peppers and shallots to give it a slightly smoky flavor.
Pour the heavy cream into the hot pan with your browned veggies and heat until the cream slightly simmers. Whisk in your flour slowly until the cream thickens slightly, then add your fresh garden tomato and black pepper. Simmer for another 8 minutes.
Turn the heat down and add the parmesan slowly; if the sauce is too hot - it will make the parmesan clumpy, and it will not stick to your pasta very well. Allow the sauce to cool slightly before mixing in your pasta. Garnish with fresh-cut basil leaves to cool the burn of the habaneros.
Use gloves while handling habaneros to prevent the pepper juices from seeping into your skin. Serve this dish topped with grilled chicken for a meaty treat!
Kickin Cayenne Mango Margarita
Anyone can toss together some tequila and premade mix together in a blender and call themselves a bartender! But this recipe will put you on the same page as Tom Cruise in the movie "Cocktail."
- 1 large ripe mango
- 1 cup ice cubes
- 3 ounces silver tequila
- 1.5 ounces fresh lime juice
- 1-ounce Agave In The Raw
- 1 Cayenne pepper
- 2 lime wedges
- 6 sprigs of cilantro to blend and for garnish (herbs in the burbs grow kit)
Prepare your mango by peeling, pitting, and dicing into small chunks; since those chunks are going in the blender, uniform size is unimportant. Next, take your cayenne pepper, chop it in half, and clear out any seeds or pith from the center, using caution not to touch your eyes.
Place all of your ingredients into a blender, aside from the salt, lime wedges, and a few cilantro sprigs. Blend until smooth, or until it turns into the consistency of a traditional margarita, you may have to add extra ice to improve texture.
As the blender is humming, run the lime wedges around the rim of your margarita glasses and coat them with fine salt. Pour your desired amount of margarita into each glass and garnish with the remaining sprigs of cilantro.
Even the best margarita recipe can be ruined by a lousy quality tequila. Choose a tequila labeled "Reposado or Anejo" for best results.
Bah-Bah Brilliant Prosciutto-wrapped Goat Cheese Stuffed Jalapenos
The smooth flavor of goat cheese takes the tang right out of the jalapeno in this delightfully delicious dish. Perfect for serving at parties, as they are totally grabbable and snackable!
- 10 fresh Jalapenos
- 3 minced Garlic Cloves
- 1 tbsp chopped chives
- 2 10oz packs of Goat Cheese
- 8 ounces prosciutto
Get your oven ready by preheating it to 375 degrees. While the oven is heating, slice your fresh jalapenos in half and scoop out the seeds with a spoon. Try to avoid touching the seeds and the juice on the inside of the pepper, as it may accidentally find its way to your eyes and make them burn!
Prepare your cheesy mixture by placing it in a bowl and slowly mix in the minced garlic and finely chopped chives. Spread the cheese into the bowl that the seeded jalapeno created. Use caution not to overstuff your peppers, as the cheese can melt out and make them messy.
Slice your strips of prosciutto down the center longways and mummify your stuffed jalapenos with the meat. Secure your little meaty mummy with a toothpick and place them on a lightly oiled dark-colored cookie sheet for 30 minutes. After 30 minutes, crank the oven up to broil, slightly crisp up the prosciutto, and bubble up the cheese. Remove the toothpicks after they are slightly cool and serve!
You can use any regular bacon in a pinch, but the prosciutto's flavor profile really compliments the jalapeno.
To view Peter Piper's favorite spicy pepper kits to grow at home, click on the images below!
Happy Pepper Cooking!